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Cozy Beef and Vegetable Pot Pie

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A warm, hearty pot pie featuring tender beef, fresh vegetables, and a golden, flaky homemade pastry crust. Perfect for quick, comforting dinners with simple ingredients.

Ingredients

Scale
  • 1 ½ lbs beef chuck, trimmed and cut into 1-inch cubes (or leftover roast beef or stew meat)
  • 2 tbsp olive oil or unsalted butter (for searing the beef)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 1 cup green peas, fresh or frozen
  • 1 cup diced celery
  • 3 tbsp all-purpose flour (use gluten-free flour if needed)
  • 1 ¼ cups beef broth, preferably low sodium
  • ¼ cup dry red wine or extra broth (optional)
  • 1 tsp fresh thyme leaves or ½ tsp dried thyme
  • 1 tsp Worcestershire sauce
  • Salt and black pepper, to taste
  • For the Pastry Lid:
  • 2 ½ cups all-purpose flour (use pastry flour for a more tender crust)
  • 1 tsp salt
  • 1 cup unsalted butter, cold and cubed
  • ¼ to ½ cup ice-cold water
  • 1 large egg, beaten (for egg wash)

Instructions

  1. Prepare the pastry dough: In a medium bowl, whisk together 2 ½ cups flour and 1 tsp salt. Add cold cubed butter and blend until mixture resembles coarse crumbs with pea-sized bits of butter. Slowly add ¼ cup ice water, stirring gently, adding more water a tablespoon at a time until dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
  2. Brown the beef: Heat 2 tbsp olive oil or butter in a large skillet over medium-high heat. Season beef cubes lightly with salt and pepper and sear until browned on all sides, about 5-7 minutes. Remove beef and set aside.
  3. Sauté vegetables: In the same skillet, add onion, carrots, and celery. Cook for 5-6 minutes until softened but not mushy. Add garlic and cook for another minute until fragrant.
  4. Create the filling base: Sprinkle 3 tbsp flour over the veggies and stir well to coat. Cook for 2 minutes to remove raw flour taste. Gradually pour in 1 ¼ cups beef broth and ¼ cup red wine (if using), stirring constantly to avoid lumps. Add Worcestershire sauce and thyme.
  5. Simmer the filling: Return beef to skillet, reduce heat to low, and simmer for 15 minutes until sauce thickens and beef is tender. Stir in green peas during last 5 minutes. Taste and adjust seasoning with salt and pepper.
  6. Preheat oven to 400°F (200°C).
  7. Roll out pastry: On a lightly floured surface, roll chilled dough into a 12-inch circle, large enough to cover pie dish with some overhang.
  8. Assemble the pie: Transfer beef and vegetable filling into pie dish. Lay pastry over top, tuck edges down, trim excess, and press edges to seal. Cut small slits in top to let steam escape.
  9. Brush pastry with beaten egg for golden finish.
  10. Bake: Place pot pie on middle rack and bake for 30-35 minutes until crust is puffed and golden brown. Let rest for 10 minutes before serving.

Notes

Keep butter cold when making dough for a crispy crust. Brown beef in batches to avoid steaming. Add peas late to keep them bright and fresh. Cover edges with foil if browning too fast. Let pie rest before slicing for cleaner servings. Can freeze unbaked pie for up to 2 months.

Nutrition

Keywords: beef pot pie, vegetable pot pie, comfort food, homemade pastry, easy dinner, cozy meal, one-dish meal

Find it online: https://evabake.com/cozy-beef-and-vegetable-pot-pie-recipe-easy-homemade-comfort-food/